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TOKYO THE 50 BEST RESTAURANTS 2018 for Adults
@tokyothe50bestrestaurants2018
2596followers
48places
"Simple dishes using local ingredients Flavor sensitive bistro Yuji Kikuchi, the owner and chef, has been fully trained for 10 years in France. His career covers from small bistros to three-star awarded exclusive restaurants and offers simple and flavory dishes. An elaborate effort to deliver flavor from roasting and soup is made. He makes seafood soup by cooking fish and other seafood separately. Fish is broiled lightly by the surface, while soup of seafood extractive is placed on a separate plate. He mixes them in front of customers so that they enjoy the flavor. He also travels to suburban local towns extensively to tell them of a good local dish which can only be cooked and consumed in that particular town. Place of ingredient’s origin on the menu is to bridge the gap between the producers and consumers. Explicit flavor."
東京 大人のための 極上レストラン50選 2018年版
@東京大人のための極上レストラン50選2018年版
210followers
50places
"日本各地の食材でシンプルな一皿を 香りを大切にしたビストロ。 フランスで10年の経験を積んだオーナーシェフの菊地祐自氏。ビストロから三つ星店まで修業した彼が手掛けるのは、シンプルで香り立つ料理だ。スープやローストなど、香りを届けるためのプレゼンテーションに工夫を凝らす。魚介のスープは、皮目をパリッと焼いた魚と魚介エキスたっぷりのスープを別皿で用意。ゲストの目の前でスープを注ぎ、香りを立たせる。 「地方によって異なる料理の個性や魅力」を伝えたいと、日本各地を行脚し出会った食材を使用。メニューに記された産地には生産者の思いをゲストに伝えたいという願いが込められている。温かみ溢れる店内で味と香りを存分に楽しみたい。"
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"18:00-11:00 (L.O.24: 00) NAT wines Open after 10pm, open on Sundays"
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"Simple dishes using local ingredients Flavor sensitive bistro Yuji Kikuchi, the owner and chef, has been fully trained for 10 years in France. His career covers from small bistros to three-star awarded exclusive restaurants and offers simple and flavory dishes. An elaborate effort to deliver flavor from roasting and soup is made. He makes seafood soup by cooking fish and other seafood separately. Fish is broiled lightly by the surface, while soup of seafood extractive is placed on a separate plate. He mixes them in front of customers so that they enjoy the flavor. He also travels to suburban local towns extensively to tell them of a good local dish which can only be cooked and consumed in that particular town. Place of ingredient’s origin on the menu is to bridge the gap between the producers and consumers. Explicit flavor."
@
"Simple dishes using local ingredients Flavor sensitive bistro Yuji Kikuchi, the owner and chef, has been fully trained for 10 years in France. His career covers from small bistros to three-star awarded exclusive restaurants and offers simple and flavory dishes. An elaborate effort to deliver flavor from roasting and soup is made. He makes seafood soup by cooking fish and other seafood separately. Fish is broiled lightly by the surface, while soup of seafood extractive is placed on a separate plate. He mixes them in front of customers so that they enjoy the flavor. He also travels to suburban local towns extensively to tell them of a good local dish which can only be cooked and consumed in that particular town. Place of ingredient’s origin on the menu is to bridge the gap between the producers and consumers. Explicit flavor."
@
"Simple dishes using local ingredients Flavor sensitive bistro Yuji Kikuchi, the owner and chef, has been fully trained for 10 years in France. His career covers from small bistros to three-star awarded exclusive restaurants and offers simple and flavory dishes. An elaborate effort to deliver flavor from roasting and soup is made. He makes seafood soup by cooking fish and other seafood separately. Fish is broiled lightly by the surface, while soup of seafood extractive is placed on a separate plate. He mixes them in front of customers so that they enjoy the flavor. He also travels to suburban local towns extensively to tell them of a good local dish which can only be cooked and consumed in that particular town. Place of ingredient’s origin on the menu is to bridge the gap between the producers and consumers. Explicit flavor."
@
"日本各地の食材でシンプルな一皿を 香りを大切にしたビストロ。 フランスで10年の経験を積んだオーナーシェフの菊地祐自氏。ビストロから三つ星店まで修業した彼が手掛けるのは、シンプルで香り立つ料理だ。スープやローストなど、香りを届けるためのプレゼンテーションに工夫を凝らす。魚介のスープは、皮目をパリッと焼いた魚と魚介エキスたっぷりのスープを別皿で用意。ゲストの目の前でスープを注ぎ、香りを立たせる。 「地方によって異なる料理の個性や魅力」を伝えたいと、日本各地を行脚し出会った食材を使用。メニューに記された産地には生産者の思いをゲストに伝えたいという願いが込められている。温かみ溢れる店内で味と香りを存分に楽しみたい。"
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